At first glance, perhaps an inconspicuous dessert that does not look like it comes from a pastry shop. But that’s exactly its charm. Rhubarb crumble does not need a perfect shape or complex decoration. All you need is a few ingredients from the garden, a hot oven, and you have a fragrant dessert on the table in no time.
There are desserts that you bake once and forget about them. And then there are those that he returns to every year, as soon as the first crop appears in the garden. belongs exactly to the second group. Inconspicuous, simple, but the moment you take it out of the oven and it smells all over the kitchen, it’s clear that it’s a small holiday.
Check out the Queen of Scots Rhubarb Pie recipe video on YouTube:
Rhubarb is sour but addictive
Rhubarb has a special charm. By itself, it is quite sour and not everyone will immediately like it. But just combine it with sugar and it turns into a dessert that has a perfectly balanced taste.
That contrast is the best thing about crumble. A juicy, slightly sour layer on the bottom and a crunchy, buttery crumb on top. Nothing more is needed.
A dessert that you can handle without thinking
Crumble is also ideal for those who don’t like complicated baking. You don’t have to deal with dough, rolling or precise shapes. Just layer everything in a baking dish and the oven will do the rest.
In addition, it is perfect for when you are expecting a visitor. You prepare it in advance, let it bake and then just serve it still warm, with ice cream or a spoonful of sour cream.
“Rhubarb goes well with strawberries or apples, which soften its acidity. And if you want to push the crumble even further, add some oatmeal or chopped almonds to the crumble, the dessert will be crispier and more interesting in taste,” advises chef David Šlapák.
Recipe for rhubarb crumble
Raw materials:
- 500 g rebarbory
- 100–120 g of sugar
- 1 vanilla sugar
- 1 tablespoon of lemon juice
- 150 g plain flour
- 100 g of butter
- 80 g of sugar
- a pinch of salt
Procedure:
Wash the rhubarb, peel off the tougher skin and cut into smaller pieces. Put it in a bowl, sprinkle with sugar, add vanilla sugar and lemon juice. Mix and let the juice release for a few minutes.
In the meantime, prepare the crumb. Put flour, sugar, a pinch of salt and cold butter cut into cubes in a bowl. Quickly process with your fingers into a coarse crumb.
Transfer the rhubarb to a baking dish and cover it evenly with breadcrumbs. Bake in a preheated oven at 180°C for about 30-35 minutes, until the surface is golden and fragrant.
A little trick that makes a big difference
If you want to soften the taste even more, you can add a few strawberries to the rhubarb. They will add sweetness and color, and the whole dessert will appear softer.
And one more detail, serve the crumble ideally warm. That’s when the crumb is the crunchiest and the fruit is the juiciest.
A dessert that smells like spring
Rhubarb crumble is nothing new, but maybe that’s why it’s worth mentioning. It’s simple, honest and tastes exactly how you imagine a homemade dessert from a spring garden.
One spoon is enough and it is clear that some forgotten recipes should definitely not fit in.
